A lot of recipe writers may make these claim, but I’m here to say these are The Best Paleo Brownies and I hope you’ll agree!!
In today’s episode of rage baking, I bring you brownies. I’m not going into why I’m feeling stabby, but I’m happy to report that these, along with the bike ride I took, sure help.
I just typed out 300 words of opinions and decided to retract them. After all, sometimes the most polarizing convo we need to be having is whether or not brownies need to have pecans. I’ll leave that part to you.
Ok let me refocus my attention. And breathe. Whew, that’s better. I’m happy to announce that we have 7 days of homeschool left. I’m not alone when I say, it’s time to start Summer break. We are THERE. Emotionally, physically, spiritually (can you be ready for Summer break spiritually?) We are!
Anyway, I’ve been trying to nail this brownie recipe for a couple weeks. I needed it to be like a real deal brownie, not just chocolate cake as I already have a recipe for that (go HERE). This though, this needed to have crackled tops and crispy edges and gooey middles. You know the type.
Well after a long and arduous process of rage baking and filtering out idiocracy from my life, I think we’re here. I hope you have a good cathartic bake off sesh and give yourself the gift of this brownie – nuts or no nuts.
The Best Paleo Brownies
Ingredients
- 1/2 cup cassava flour
- 1/4 cup cocoa powder
- 1/2 teaspoon sea salt
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup coconut sugar
- 3/4 cup melted chocolate chips (melting them with the cooking fat helps keep them from seizing up)
- 1/3 cup melted coconut oil or sustainably sourced palm shortening
- 1/2 teaspoon baking soda
- 1 tablespoon powdered gelatin (not collagen)
- 1 cup pecan pieces if desired
Instructions
- Preheat oven to 350F
- Combine the wet ingredients in one bowl and the dry ingredients in another
- Slowly incorporate the wet ingredients into the dry and stir well
- Pour them into a medium baking pan and bake for 30 minutes
- Allow to cool and then slice and serve
- Tip: if your brownies seem delicate, refrigerate them for 20 minutes to help them firm up
As if I needed another reason to think you are a goddess- brownies are my favorite!! ??Thank you! AND ONLY 4 quick steps. ❤️
I can’t wait to try this recipe! To clarify, would an 8 x 8″ square pyrex pan work? Not sure what a medium pan is.
Yes that will work fine!
These brownies had a nice, rich flavor and were the closest thing to a conventional brownie I’ve had in ages – highly recommend! I used an 8×8″ pan, and mine came out a little thick. Not that it was a bad thing, just that the crispy top-to-gooey center ratio could have been a tad higher 🙂 I also just threw all the ingredients in my Blendtec and mixed that way. Thanks for making my brownie dreams come true! ?
I have to admit, I was very skeptical based on the sparse ingredients — one egg and half cup of cassava? BUT, these were great! I may double the ingredients next time because my family ate the whole batch in one sitting. Congratulations on perfecting your brownie recipe! Will definitely make these again.
Yay!!! Thank you!
These brownies are so good! And not just paleo good! Definitely recommend refrigerating. Makes them nice and fudgy!
I mean this as a sincere compliment: these tasted like they were out of a box mix:) Super easy and had all the ingredients on hand! Thanks!!!
I love boxed brownies! I’ll take it as a compliment hahaa
Can’t wait to make these! I recently found out I shouldn’t eat eggs. Do you know of a good replacement that will work for these?
You could try flax meal or chia eggs but I haven’t personally tried
Use 1/4 c carbonated water in place of the egg.
Cassava doesn’t like me much. Have you attempted this recipe with any other alternatives? I’m not sure what acts similarly to cassava…
I haven’t. Almond flour might work but I haven’t tried yet!
Thank you thank you thank you!!!!! Since going dairy free, gluten and wheat free, and egg free I haven’t been able to find anything good to bake. What I have tried did not turn out. These were AMAZING!!!!! I used 1/4 c carbonated water in place of the egg and refrigerated like you suggested and they were perfect! Even my husband who has no dietary restrictions loved them. You are awesome!
I’m so glad!!! And yay your hubby liked them too!
These are wonderful! I made them with a mixture of maple syrup & coconut nectar and they were perfect. Thank you!!
What do you tou think about trying oat flour in place or cassava?
These brownies were soooo good! My daughter agreed that she might survive cutting out gluten if we can make these again
Wonderful!!!
My batch came out kind of dry, any remedies to that? I’m thinking baking for less time, or maybe cutting the flour to 1/3 cup? More gelatin, more egg more butter?
What size were your eggs? You could do a little more fat for sure. Not more gelatin, that will only thicken them more. What brand of cassava flour did you use? That could also be the culprit.
There’s a lot that claim they have the best paleo brownie, but this one is hands down the best I’ve ever had. This is my third time making it this year. I’ve been paleo for almost 10 years and this recipe is perfection! My friends can’t even tell it’s paleo! I love that crackled top and moist center. Thank you for perfecting this recipe!
Yay!!!! Thank you for this!
These are aaaaammmazing! They taste like a regular brownie to me. Thank you so much for being the paleo minded genius that you are and for sharing your masterful creations with us!
I will be making these again.
Thank you!
I made this for the second time yesterday and it is amazing!!!
I subbed butter for the oil and used flax eggs since I was out of eggs.
I baked for 25 minutes and after I pulled it out of the oven , I pushed the crust down to the fudgy layer making a lot of cracks to ensure crust fully contacted fudgy layer.
OMG. I finished it off in one day!